Best Organic Hummus Recipe with Tahini and Garlic Free

With this easy, healthy, organic Hummus (Houmus or Homus) recipe you will never need to buy a supermarket tub of this popular dip again!

Hummus is made using Chickpeas also known as Garbanzo Beans and most versions like mine contain Tahini (Sesame Seeds). Hummus is a traditional Middle Eastern food that is super healthy, high in protein, calcium, magnesium, iron, copper, manganese, folate, phosphate, potassium and more.

Hummus is also an alkaline based food and is just perfect for spreading on toast and crackers, but our favourite way to enjoy this dip is with a selection of organic, raw, vegetable sticks.

Hummus makes a great snack for kids and adults alike. Why not try spreading it in a sandwich instead of using butter or margarine. Hummus is also a very healthy addition to vegan and vegetarian diets.

You can make your Hummus using (our preference) organic dried chickpeas, which you soak overnight in water, rinse extra thoroughly and then boil in salted water until soft and tender, but not mushy.

I also recommend rinsing the cooked chickpeas thoroughly in running water to minimize their notorious gas causing component. The quicker way is to get a tin of organic, pre-cooked, chickpeas, but then there is the problem of the BPA can lining.  * Tip If you use canned chickpeas, rinse them extremely well until the water coming through the strainer runs clear and bubble free.

*Note – For those who can tolerate fructose and other FODMAP’s  you can choose to add garlic, but as chickpeas are high in a certain FODMAP -Galacto-Oligosaccharides (GOS) they are best eaten in small quantities for those following a low FODMAP diet, to minimize bloating and gas.

For more on FODMAP and Fructose free diets see our articles. High FODMAP Foods To Avoid and Fructose Malabsorption Symptoms & Treatment

Now let’s whip us up a serve of delicious Hummus!

Ingredients- All Organic

1 tin or 2 cups of Chickpeas

2 tablespoon of either Unhulled or Hulled Tahini – the unhulled version has more nutritional value, but has a stronger taste and is darker in colouring.

1 tsp of Himalayan Pink Salt

1/4 tsp of Paprika

1 tbsp of Olive Oil

1/4 tsp of Cumin

the juice of half to one fresh lemon

1/2 a cup of filtered water to start with.

1 tsp of Maple Syrup

Method

In your blender (I use our BPA free Vitamix 5200) simply add in at once all the above ingredients and blend. If the mixture is too thick, add more water a tablespoon at a time until you get the desired smooth, creamy texture. Store in the fridge in an airtight container for a few days.

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For some inspiration browse through my 

Gluten Free vegan and vegetarian recipe sections.

and my

low FODMAP vegan and vegetarian recipe section.